Beef Tomato Stew

 

1 portion meat sauce (prep)

4 cups red sauce (prep)

1 capsicum, red sliced (prep)

1 can red kidney beans, drained

 

ON COOKING DAY

Divvy the meat sauce into containers. Add 2 cups of extra red sauce to each. Top with the carrots and potatoes and fold through. Add extra veg if desired. Cool and freeze.

 

ON THE NIGHT

Reheat in the microwave for about 5 minutes each. Serve with the suggested side (crusty toast).